Oh, summer’s here—and what better way to celebrate than with a glass of homemade fruit wine? Whether you’re a seasoned vintner or just starting out, these refreshing recipes turn seasonal fruits into delightful sips perfect for warm evenings. From zesty citrus blends to berry-infused delights, get ready to impress your guests and savor the taste of summer. Let’s dive into these 18 irresistible fruit wine recipes!
Strawberry Basil Wine
Did you know that strawberries and basil create magic together in a glass? This strawberry basil wine is the perfect way to capture summer’s sweetness in a bottle. You’ll love how simple it is to make something so elegant.
Ingredients
- 2 pounds fresh strawberries
- 1 cup fresh basil leaves
- 2 cups granulated sugar
- 1 gallon filtered water
- 1 packet wine yeast
- 1 campden tablet
- 1 teaspoon yeast nutrient
Instructions
- Wash and hull 2 pounds of fresh strawberries, then slice them into quarters.
- Gently rinse 1 cup of fresh basil leaves and pat them completely dry with paper towels.
- Combine the sliced strawberries and basil leaves in a large, sterilized fermentation bucket.
- Crush the fruit and herbs together using a sanitized potato masher until they form a pulpy mixture.
- Dissolve 2 cups of granulated sugar into 1 gallon of filtered water heated to 110°F, stirring until no sugar crystals remain.
- Pour the warm sugar water over the strawberry-basil mixture in the fermentation bucket.
- Allow the mixture to cool to room temperature, which should take about 2 hours.
- Crush 1 campden tablet and stir it into the mixture to eliminate wild yeasts and bacteria.
- Cover the bucket with a clean cloth and let it sit for 24 hours at room temperature.
- Sprinkle 1 packet of wine yeast and 1 teaspoon of yeast nutrient over the surface of the liquid.
- Stir gently to incorporate the yeast, then cover with an airlock system.
- Ferment the wine in a dark location at 68-72°F for 4 weeks, stirring daily for the first week.
- Strain the wine through a fine-mesh bag or cheesecloth into a clean carboy, squeezing out all liquid from the solids.
- Age the wine for at least 3 months in a cool, dark place before bottling.
Really, the wait is worth it for this beautifully balanced wine. You’ll notice floral basil notes dancing with sweet strawberry flavors in every sip. Try serving it chilled with fresh basil sprigs as garnish, or use it to make incredible wine cocktails that’ll impress your friends.
Peach Mango Wine
Remember those lazy summer afternoons when you wish you had something refreshing to sip on? This peach mango wine is your answer. It’s fruity, lightly sweet, and perfect for sharing with friends on a warm day.
Ingredients
– 4 cups fresh peaches, peeled and sliced
– 3 cups fresh mango, peeled and cubed
– 2 cups granulated sugar
– 1 gallon water
– 1 packet wine yeast
– 1 tbsp lemon juice
Instructions
1. Combine 4 cups sliced peaches, 3 cups cubed mango, and 2 cups sugar in a large sanitized fermentation bucket.
2. Mash the fruit and sugar mixture with a potato masher until the fruit is crushed and juicy.
3. Pour 1 gallon of room temperature water over the fruit mixture and stir thoroughly with a sanitized spoon.
4. Sprinkle 1 packet of wine yeast evenly over the surface of the liquid.
5. Stir in 1 tbsp lemon juice to balance the sweetness and aid fermentation.
6. Cover the bucket with a clean cloth and secure it with a rubber band to keep out debris.
7. Let the mixture ferment in a dark place at 68-72°F for 7 days, stirring once daily with a sanitized spoon.
8. Strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean jug, pressing gently on the solids to extract all liquid.
9. Discard the fruit pulp and transfer the strained liquid to a sanitized glass carboy, leaving 2 inches of headspace.
10. Attach an airlock to the carboy and let it ferment for 4 weeks at 68-72°F until bubbling stops.
11. Siphon the wine into clean bottles, avoiding the sediment at the bottom for clearer wine.
12. Seal the bottles and age for at least 3 months in a cool, dark place before enjoying. The wine develops a smooth, fruity profile with a hint of tropical sweetness—serve it chilled over ice or pair it with a cheese board for a relaxed gathering.
Blueberry Lavender Wine
Oh my goodness, have you ever wanted to feel fancy without all the fuss? This blueberry lavender wine is your new go-to for easy elegance. It’s like summer in a glass, but way more sophisticated.
Ingredients
– 4 cups fresh blueberries
– 1 cup granulated sugar
– 1 gallon water
– 1 packet wine yeast
– 2 tbsp dried culinary lavender
– 1 tsp yeast nutrient
– 1 campden tablet
Instructions
1. Wash and crush 4 cups of fresh blueberries thoroughly in a large food-grade bucket.
2. Heat 1 gallon of water to 160°F in a large stockpot.
3. Add 1 cup of granulated sugar to the hot water and stir until completely dissolved.
4. Pour the hot sugar water over the crushed blueberries in the bucket.
5. Let the mixture cool to 75°F, checking with a thermometer.
6. Crush 1 campden tablet and stir it into the cooled mixture.
7. Cover the bucket with a clean cloth and let it sit for 24 hours.
8. Sprinkle 1 packet of wine yeast and 1 tsp yeast nutrient over the surface.
9. Add 2 tbsp dried culinary lavender to the mixture.
10. Stir everything together gently until well combined.
11. Cover with an airlock lid and store in a dark place at 68-72°F.
12. Stir the mixture daily for 7 days, watching for bubbling activity.
13. Strain the liquid through a fine mesh bag into a clean carboy after 7 days.
14. Attach an airlock and let it ferment for 4-6 weeks until bubbling stops.
15. Siphon the clear wine off the sediment into bottles.
16. Age the bottled wine for at least 3 months in a cool, dark place.
Absolutely magical how this transforms from simple ingredients into something so special. The finished wine has a beautiful purple hue with floral notes that dance with the blueberry sweetness. Try it chilled with cheese plates or as a stunning base for wine cocktails—it’s conversation-starting delicious.
Pineapple Coconut Wine
Brace yourself for the most tropical cocktail you’ll make this season. This pineapple coconut wine combines sweet, tangy, and creamy flavors in one refreshing glass. You’ll love how easy it is to whip up for any summer gathering.
Ingredients
– 2 cups pineapple juice
– 1 cup coconut cream
– 1 bottle (750 ml) sweet white wine
– 1/4 cup granulated sugar
– 1 cup ice cubes
– Fresh pineapple wedges for garnish
Instructions
1. Pour 2 cups pineapple juice into a large pitcher.
2. Add 1 cup coconut cream to the pitcher.
3. Slowly pour in the entire 750 ml bottle of sweet white wine while stirring continuously.
4. Sprinkle 1/4 cup granulated sugar into the mixture.
5. Stir vigorously for 2 minutes until the sugar completely dissolves and the coconut cream is fully incorporated.
6. Add 1 cup ice cubes to the pitcher and stir for 30 seconds to chill the mixture.
7. Let the wine mixture rest in the refrigerator for 15 minutes to allow flavors to meld.
8. Stir the mixture one final time before serving.
9. Pour into glasses over fresh ice if desired.
10. Garnish each glass with a fresh pineapple wedge.
This tropical drink has a wonderfully creamy texture with bright pineapple notes cutting through the rich coconut. The sweet wine base makes it dangerously easy to sip on a hot afternoon. Try serving it in hollowed-out pineapples for an extra festive presentation that’ll impress your guests.
Blackberry Vanilla Wine
Sipping on something sweet and fruity doesn’t have to mean breaking the bank or spending hours in the kitchen. This blackberry vanilla wine is surprisingly simple to make at home, and the result is a beautifully fragrant, lightly sweet sipper that feels fancy without the fuss. You’ll love how the vanilla softens the tart blackberries into something truly special.
Ingredients
– 4 cups fresh blackberries
– 1 cup granulated sugar
– 1 vanilla bean
– 1 (750 ml) bottle dry white wine
– 1 cup vodka
Instructions
1. Rinse 4 cups of fresh blackberries thoroughly under cool running water and pat them completely dry with paper towels.
2. Place the dried blackberries in a large, clean glass jar that can hold at least 2 quarts.
3. Add 1 cup of granulated sugar to the jar with the blackberries.
4. Split 1 vanilla bean lengthwise with a sharp knife and scrape out the seeds using the back of the knife.
5. Add both the vanilla bean seeds and the empty pod to the jar.
6. Pour 1 (750 ml) bottle of dry white wine and 1 cup of vodka over the blackberry mixture.
7. Seal the jar tightly with its lid and shake vigorously for 1 minute until the sugar begins to dissolve.
8. Store the jar in a cool, dark place like a pantry or cupboard for 2 weeks, shaking it gently every other day.
9. After 2 weeks, strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean pitcher, pressing gently on the solids to extract all the flavor.
10. Discard the blackberry pulp and vanilla bean pod, then pour the strained wine into clean glass bottles.
11. Seal the bottles and refrigerate for at least 24 hours before serving to allow the flavors to meld completely.
Let this wine chill thoroughly before serving—it’s wonderfully refreshing over ice with a few fresh blackberries dropped in. The texture is silky smooth with just a hint of natural fruit pulp, while the flavor balances bright berry tartness against warm vanilla sweetness. Try it as a dessert pairing with dark chocolate or pour it over vanilla ice cream for an adults-only float that’s absolutely unforgettable.
Apple Cinnamon Spiced Wine
Sipping on a warm mug of apple cinnamon spiced wine is like wrapping yourself in a cozy blanket on a crisp fall evening. You’ll love how the sweet apple and warm spices mingle together in this comforting drink. It’s perfect for chilly nights when you want something special to warm you up from the inside out.
Ingredients
– 4 cups apple cider
– 1 bottle (750 ml) red wine
– 2 cinnamon sticks
– 1 orange, sliced
– 1/4 cup brown sugar
– 5 whole cloves
– 1/2 tsp ground nutmeg
Instructions
1. Pour 4 cups of apple cider into a large saucepan.
2. Add 1 bottle of red wine to the saucepan.
3. Place 2 cinnamon sticks into the mixture.
4. Slice 1 orange into thin rounds and add them to the saucepan.
5. Measure 1/4 cup of brown sugar and stir it into the liquid.
6. Add 5 whole cloves to the saucepan.
7. Sprinkle 1/2 tsp ground nutmeg over the mixture.
8. Heat the saucepan over medium-low heat until the liquid reaches 160°F, stirring occasionally.
9. Reduce heat to low and maintain temperature at 140-150°F for 20 minutes to allow flavors to meld.
10. Strain the wine through a fine-mesh sieve to remove all solid ingredients.
11. Ladle the spiced wine into mugs and serve immediately.
The finished wine has a beautiful ruby color with warm spice aromas that fill the room. You’ll notice the apple flavor shines through while the cinnamon and cloves add comforting warmth. Try serving it with a fresh orange slice garnish or pair it with sharp cheddar cheese for a delightful contrast.
Raspberry Lemonade Wine
Craving something that screams summer in a glass? This raspberry lemonade wine is your new go-to for backyard hangs and lazy afternoons. You’ll love how the sweet-tart flavors come together in the most refreshing way.
Ingredients
– 1 bottle (750 ml) dry white wine
– 1 cup fresh raspberries
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 2 cups ice cubes
– Fresh mint sprigs for garnish
Instructions
1. Pour the entire bottle of dry white wine into a large pitcher.
2. Add 1 cup fresh raspberries to the pitcher, gently pressing them with a wooden spoon to release some juice while keeping most berries intact.
3. Stir in 1/2 cup freshly squeezed lemon juice until fully incorporated.
4. Add 1/4 cup granulated sugar and stir continuously for 2 minutes until completely dissolved.
5. Tip: Taste the mixture now and adjust sweetness by adding more sugar if needed, since wines vary in dryness.
6. Add 2 cups ice cubes to the pitcher and stir gently for 30 seconds to chill the mixture quickly.
7. Let the raspberry lemonade wine sit for 10 minutes to allow the flavors to meld together.
8. Tip: For stronger raspberry flavor, muddle half the berries more vigorously before adding the wine.
9. Strain the mixture through a fine-mesh sieve into serving glasses if you prefer a smoother drink without seeds.
10. Garnish each glass with fresh mint sprigs and a few whole raspberries on a skewer.
11. Tip: For an extra chill, rim your glasses with sugar by dipping them in lemon juice then coarse sugar before filling.
Serve this immediately while it’s perfectly chilled and the flavors are brightest. The wine has a beautiful pink hue with just the right balance of sweet raspberry and zesty lemon. Try floating a few extra berries in each glass or adding a splash of sparkling water for a fizzy variation that’s perfect for summer entertaining.
Cherry Almond Wine
There’s something magical about cherries and almonds together, and when you add wine to the mix, you get a cozy homemade treat that’s perfect for chilly evenings. This cherry almond wine is surprisingly simple to make and fills your kitchen with the most incredible aroma while it simmers. You’ll love how the flavors deepen and meld together into something truly special.
Ingredients
2 cups red wine
1 cup fresh cherries, pitted
1/2 cup granulated sugar
1/4 cup sliced almonds
1 cinnamon stick
2 whole cloves
1 tsp vanilla extract
Instructions
- Combine 2 cups red wine, 1 cup fresh cherries, 1/2 cup granulated sugar, 1/4 cup sliced almonds, 1 cinnamon stick, and 2 whole cloves in a medium saucepan.
- Heat the mixture over medium-low heat until it reaches 180°F, stirring occasionally with a wooden spoon to dissolve the sugar completely.
- Reduce heat to low and maintain temperature between 160-180°F for 25 minutes, allowing the flavors to infuse without boiling (tip: use a candy thermometer to monitor temperature accurately).
- Remove the saucepan from heat and stir in 1 tsp vanilla extract.
- Let the wine mixture steep for 15 minutes off the heat to develop deeper flavor complexity.
- Strain the liquid through a fine-mesh sieve into a heatproof pitcher, pressing gently on the cherries and almonds to extract their flavors (tip: don’t press too hard or the wine may become cloudy).
- Discard the solids and serve the cherry almond wine warm in heatproof glasses or mugs.
- For optimal flavor, serve immediately while the aromas are most vibrant (tip: you can store any leftovers in the refrigerator for up to 3 days and gently reheat before serving).
Delightfully warm and aromatic, this cherry almond wine has a beautiful ruby color and silky texture that feels like a cozy hug in a glass. The sweet-tart cherry notes mingle perfectly with the nutty almond undertones, while the spices add just enough warmth without being overwhelming. Try serving it alongside dark chocolate truffles or pour it over vanilla ice cream for an elegant dessert pairing that will impress your guests.
Watermelon Mint Wine
Kick back and imagine this: you’re lounging on a sunny afternoon, craving something refreshing but with a little kick. This watermelon mint wine is your answer—a fruity, herb-infused sipper that’s as easy to make as it is delicious. It’s the perfect way to turn summer’s favorite fruit into a sophisticated, chilled beverage.
Ingredients
- 4 cups cubed seedless watermelon
- 1/4 cup fresh mint leaves
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 bottle (750 ml) dry white wine, chilled
- 1 tbsp freshly squeezed lime juice
- Ice cubes for serving
Instructions
- Combine the sugar and water in a small saucepan over medium heat.
- Stir continuously until the sugar fully dissolves, about 2–3 minutes, to create a simple syrup.
- Remove the saucepan from the heat and add the mint leaves, gently pressing them with a spoon to release their oils.
- Let the mint steep in the syrup for 10 minutes to infuse the flavor fully.
- Strain the mint leaves from the syrup using a fine-mesh sieve, discarding the leaves.
- Place the cubed watermelon in a blender and blend on high speed until completely smooth, about 1 minute.
- Pour the blended watermelon through the fine-mesh sieve into a large pitcher to remove any pulp, pressing gently with a spoon to extract all the juice.
- Add the mint-infused simple syrup, chilled white wine, and lime juice to the pitcher with the watermelon juice.
- Stir the mixture thoroughly with a long spoon until everything is well combined.
- Chill the pitcher in the refrigerator for at least 30 minutes to let the flavors meld.
- Fill glasses with ice cubes and pour the watermelon mint wine over the ice.
Chilled and vibrant, this drink boasts a silky texture with the natural sweetness of watermelon balanced by the zing of lime and the cool hint of mint. Consider serving it in hollowed-out watermelon halves for a festive touch at your next gathering, or garnish with extra mint sprigs and thin lime slices to elevate the presentation.
Plum Ginger Wine
Wondering how to make your holiday gatherings extra special this year? You’ve got to try this plum ginger wine—it’s surprisingly simple to whip up and fills your home with the most incredible spicy-sweet aroma. Trust me, your friends will be begging for the recipe after just one sip.
Ingredients
– 2 lbs fresh plums
– 1 cup granulated sugar
– 1/4 cup fresh ginger
– 1 gallon water
– 1 packet wine yeast
– 1 tsp yeast nutrient
Instructions
1. Wash and pit 2 lbs of fresh plums, then roughly chop them into 1-inch pieces.
2. Peel and thinly slice 1/4 cup of fresh ginger.
3. Combine the chopped plums and sliced ginger in a large, clean fermentation vessel.
4. Heat 1 gallon of water to 160°F on the stove.
5. Pour the hot water over the plum and ginger mixture in the fermentation vessel.
6. Stir in 1 cup of granulated sugar until completely dissolved.
7. Let the mixture cool to room temperature (about 70°F), which typically takes 2-3 hours.
8. Sprinkle 1 packet of wine yeast and 1 tsp yeast nutrient over the cooled mixture.
9. Cover the vessel with a clean cloth and secure it with a rubber band.
10. Stir the mixture once daily for 7 days, keeping it at room temperature away from direct sunlight.
11. Strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean container.
12. Transfer the strained liquid to sterilized bottles, leaving 1 inch of headspace at the top.
13. Seal the bottles tightly and store them in a cool, dark place for at least 4 weeks to ferment.
14. Check the bottles weekly for any signs of pressure buildup.
15. Refrigerate the wine for 24 hours before serving to allow sediment to settle.
Just imagine the complex flavors that develop during fermentation—the plum’s natural sweetness balances perfectly with ginger’s spicy kick. This golden-hued wine has a smooth, slightly effervescent texture that makes it fantastic served chilled in fancy glasses or poured over ice with a citrus twist.
Kiwi Lime Wine
A surprisingly refreshing twist on traditional wine infusions, this kiwi lime wine brings bright, tropical flavors to your glass. You’ll love how the sweet-tart combination transforms ordinary wine into something special. It’s perfect for summer gatherings or when you want to feel like you’re on vacation without leaving home.
Ingredients
– 1 bottle dry white wine
– 3 medium kiwis
– 2 limes
– 1/4 cup granulated sugar
– 1 cup sparkling water
Instructions
1. Peel 3 medium kiwis using a vegetable peeler or sharp knife.
2. Slice the peeled kiwis into 1/4-inch thick rounds.
3. Cut 2 limes in half lengthwise, then slice each half into thin half-moons.
4. Combine the kiwi slices and lime slices in a large pitcher.
5. Add 1/4 cup granulated sugar to the fruit mixture.
6. Gently muddle the fruit and sugar together using a wooden spoon until the fruit releases some juice and the sugar begins to dissolve.
7. Pour 1 bottle of dry white wine over the muddled fruit mixture.
8. Stir the mixture thoroughly until the sugar is completely dissolved.
9. Cover the pitcher with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld.
10. Remove the pitcher from the refrigerator and strain the wine through a fine-mesh sieve into a clean pitcher, pressing gently on the fruit to extract remaining liquid.
11. Discard the strained fruit solids.
12. Add 1 cup of sparkling water to the infused wine and stir gently to combine.
13. Serve immediately over ice in tall glasses.
Once chilled and strained, this kiwi lime wine offers a crisp, effervescent texture with vibrant tropical notes. The kiwi provides subtle sweetness while the lime adds a refreshing zing that balances beautifully with the wine’s acidity. Try garnishing with fresh mint sprigs or serving alongside a cheese board for an elegant presentation that’ll impress your guests.
Pear Cardamom Wine
Brace yourself for the coziest drink you’ll make this season. Imagine sweet pears mingling with warm cardamom in a gently spiced wine that’s perfect for chilly evenings. You’re going to love how simple this is to whip up for yourself or to share with friends.
Ingredients
– 4 cups dry white wine
– 2 large ripe pears
– 1/4 cup honey
– 8 whole cardamom pods
– 1 cinnamon stick
– 3 whole cloves
– 1/2 lemon
Instructions
1. Core and thinly slice 2 large ripe pears, leaving the skin on for better flavor.
2. Combine 4 cups dry white wine, sliced pears, 1/4 cup honey, 8 cardamom pods, 1 cinnamon stick, and 3 whole cloves in a medium saucepan.
3. Squeeze juice from 1/2 lemon directly into the saucepan, catching any seeds with your other hand.
4. Heat the mixture over medium-low heat until it reaches 160°F on a kitchen thermometer, about 8-10 minutes.
5. Reduce heat to low and maintain temperature at 160°F for 15 minutes to allow flavors to meld.
6. Remove saucepan from heat and let steep for 5 minutes until the pears become slightly translucent.
7. Strain the wine through a fine-mesh sieve into heatproof mugs, pressing gently on the pears to extract their juice.
8. Discard the spices and cooked pears, or reserve the pears for garnish if desired.
The warm wine carries subtle pear sweetness that balances beautifully with cardamom’s aromatic spice. Try serving it with a thin pear slice floating on top, or pour it over ice for a refreshing chilled version that still showcases those warm spice notes.
Apricot Honey Wine
Did you know you can make your own delicious wine with just a few simple ingredients? This apricot honey wine is surprisingly easy to create at home, and the result is a sweet, fragrant beverage that’s perfect for sipping. You’ll love how the natural sweetness of apricots blends beautifully with the rich flavor of honey.
Ingredients
– 2 pounds fresh apricots, pitted and chopped
– 4 cups filtered water
– 1 cup honey
– 1 packet wine yeast
– 1 gallon glass fermentation jar
– 1 airlock
Instructions
1. Wash and thoroughly dry all equipment to ensure proper sanitation.
2. Pit and chop 2 pounds of fresh apricots into 1-inch pieces.
3. Place the chopped apricots into a 1-gallon glass fermentation jar.
4. Heat 4 cups of filtered water to 160°F on the stove.
5. Pour the heated water over the apricots in the fermentation jar.
6. Stir in 1 cup of honey until completely dissolved.
7. Allow the mixture to cool to 75°F, checking with a thermometer.
8. Sprinkle 1 packet of wine yeast over the cooled mixture.
9. Cover the jar opening with an airlock filled with water.
10. Store the jar in a dark place at 68-72°F for 2 weeks.
11. Stir the mixture gently every 3 days to release bubbles.
12. Strain the liquid through cheesecloth into a clean container after 2 weeks.
13. Discard the fruit solids and return the liquid to the cleaned fermentation jar.
14. Reattach the airlock and continue fermenting for 4-6 more weeks.
15. Bottle the wine when bubbling stops completely.
16. Age the bottled wine for at least 3 months before tasting.
For best results, use ripe apricots at room temperature for maximum flavor extraction. Fermenting at consistent temperatures between 68-72°F ensures proper yeast activity. Always sanitize equipment thoroughly to prevent contamination.
Finished wine has a beautiful golden hue with subtle apricot aromas and a smooth, semi-sweet finish. Feel free to serve it chilled on its own or mix it into sparkling cocktails for a refreshing twist. This homemade wine makes a wonderful gift when aged properly and develops more complex flavors over time.
Orange Clove Wine
Let’s make something cozy for those chilly evenings. Orange clove wine is like a warm hug in a glass, perfect for sipping by the fire or sharing with friends during holiday gatherings. It’s surprisingly simple to make and fills your home with the most incredible spicy citrus aroma.
Ingredients
– 4 cups orange juice
– 1 cup sugar
– 6 whole cloves
– 1 bottle (750 ml) dry white wine
– 1 orange, sliced
Instructions
1. Pour 4 cups orange juice into a large saucepan.
2. Add 1 cup sugar to the orange juice.
3. Stir the mixture continuously over medium heat until the sugar completely dissolves, about 3-4 minutes.
4. Add 6 whole cloves to the saucepan.
5. Bring the mixture to a gentle simmer at 180°F, stirring occasionally.
6. Reduce heat to low and let the mixture steep for 15 minutes to allow the clove flavor to infuse.
7. Strain the hot liquid through a fine-mesh sieve to remove the cloves.
8. Pour 1 bottle (750 ml) dry white wine into the strained orange mixture.
9. Stir gently to combine all ingredients.
10. Add 1 orange, sliced into thin rounds, to the mixture.
11. Heat the wine mixture over low heat until it reaches 140°F, about 5-7 minutes.
12. Ladle the warm wine into heatproof mugs or glasses.
13. Garnish each serving with a fresh orange slice from the pot. Very aromatic and gently spiced, this wine offers a smooth texture with bright citrus notes balanced by warm clove undertones. Try serving it with a cinnamon stick stirrer for extra festive flair, or chill any leftovers and serve over ice for a refreshing twist the next day.
Grapefruit Rosemary Wine
Perfect for those cozy evenings when you want something special but not complicated. This grapefruit rosemary wine combines bright citrus with earthy herbs in a drink that feels both sophisticated and completely approachable. You’ll love how these simple ingredients transform into something truly memorable.
Ingredients
- 2 cups dry white wine
- 1 large grapefruit
- 2 sprigs fresh rosemary
- 1/4 cup honey
- 1 cup sparkling water
- Ice cubes
Instructions
- Pour 2 cups dry white wine into a medium saucepan.
- Zest the entire grapefruit using a microplane, being careful to avoid the bitter white pith.
- Add the grapefruit zest to the saucepan with the wine.
- Juice the grapefruit until you have 1/2 cup of fresh juice.
- Pour the 1/2 cup grapefruit juice into the saucepan.
- Add 2 sprigs fresh rosemary to the mixture.
- Measure 1/4 cup honey and add it to the saucepan.
- Heat the mixture over medium-low heat until it reaches 160°F, stirring occasionally with a wooden spoon.
- Remove the saucepan from heat once it reaches 160°F.
- Let the mixture steep for 15 minutes to allow the rosemary flavor to develop fully.
- Strain the mixture through a fine-mesh sieve into a pitcher to remove solids.
- Refrigerate the strained mixture for at least 2 hours until completely chilled.
- Fill glasses with ice cubes about halfway.
- Pour the chilled wine mixture over the ice, filling each glass about 3/4 full.
- Top each glass with 1 cup sparkling water divided among servings.
- Garnish with a small rosemary sprig and thin grapefruit slice if desired.
Complex yet refreshing, this wine spritzer balances the grapefruit’s bright acidity with rosemary’s piney notes. The honey adds just enough sweetness to smooth out the edges without making it cloying. Try serving it alongside sharp cheeses or with grilled shrimp for a perfect pairing that highlights its herbal character.
Banana Caramel Wine
A surprisingly sophisticated yet simple dessert drink that transforms humble bananas into something truly special. You’ll love how the caramelized bananas mingle with rich wine for a cozy treat that feels both elegant and comforting. It’s perfect for those nights when you want something sweet without much fuss.
Ingredients
– 3 ripe bananas
– 1/2 cup granulated sugar
– 1/4 cup water
– 2 cups sweet red wine
– 1/2 cup heavy cream
– 1/4 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
Instructions
1. Peel 3 ripe bananas and slice them into 1/2-inch thick rounds.
2. Heat a medium saucepan over medium heat for 2 minutes until warm.
3. Add 1/2 cup granulated sugar and 1/4 cup water to the saucepan.
4. Stir continuously for 4-5 minutes until the sugar completely dissolves.
5. Stop stirring and cook the syrup for 6-8 minutes until it turns deep amber colored.
6. Add the sliced bananas to the caramel, stirring gently to coat each piece.
7. Cook the bananas for 3-4 minutes until they soften and release their juices.
8. Slowly pour 2 cups sweet red wine into the saucepan while stirring constantly.
9. Bring the mixture to a gentle simmer over medium-low heat.
10. Simmer for 8-10 minutes until the wine reduces slightly and flavors meld.
11. Remove the saucepan from heat and let it cool for 5 minutes.
12. Stir in 1/2 cup heavy cream until fully incorporated.
13. Add 1/4 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon.
14. Stir the mixture thoroughly to combine all ingredients evenly.
15. Pour the banana caramel wine into serving glasses while still warm.
Not overly sweet, this dessert drink balances the deep caramel notes with the wine’s fruitiness beautifully. The bananas become meltingly soft while the cream adds a lovely silkiness to each sip. Try serving it over vanilla ice cream for an extra-indulgent treat, or enjoy it warm on a chilly evening for pure comfort.
Fig Walnut Wine
Now, if you’re looking for a cozy homemade wine that feels like autumn in a glass, this fig walnut version is your new project. Nothing beats the rich, nutty aroma filling your kitchen while this beauty brews. You’ll be amazed how simple ingredients transform into something so special.
Ingredients
– 2 lbs fresh figs
– 1 cup chopped walnuts
– 4 cups water
– 2 cups granulated sugar
– 1 packet wine yeast
– 1 gallon glass jug
– 1 airlock
Instructions
1. Wash and quarter 2 lbs fresh figs, removing any stems.
2. Toast 1 cup chopped walnuts in a dry skillet over medium heat for 5 minutes, stirring constantly until fragrant.
3. Combine figs and toasted walnuts in a large pot with 4 cups water.
4. Bring the mixture to a boil over high heat, then reduce to a simmer.
5. Simmer for 30 minutes, mashing the figs occasionally with a potato masher to release their juices.
6. Strain the liquid through cheesecloth into a clean container, squeezing to extract all liquid.
7. Discard the solid pulp and return the strained liquid to the pot.
8. Add 2 cups granulated sugar to the warm liquid and stir until completely dissolved.
9. Cool the mixture to 75°F, checking with a thermometer.
10. Transfer the cooled liquid to a sterilized 1-gallon glass jug.
11. Sprinkle 1 packet wine yeast over the surface and gently swirl to mix.
12. Attach the airlock to the jug opening.
13. Store the jug in a dark place at 65-70°F for 4 weeks.
14. Check the airlock weekly to ensure it contains water.
15. After 4 weeks, siphon the wine into clean bottles, leaving sediment behind.
Creamy walnut notes mingle beautifully with the fig’s honey-like sweetness in this aromatic wine. The texture stays surprisingly smooth despite the nut infusion, making it perfect chilled on its own or warmed with a cinnamon stick for a cozy evening treat.
Pomegranate Hibiscus Wine
Fancy something festive and fruity? You’re going to love this pomegranate hibiscus wine. It’s a beautiful, ruby-red drink that’s surprisingly simple to make at home and perfect for impressing guests or just treating yourself.
Ingredients
- 4 cups water
- 1 cup dried hibiscus flowers
- 2 cups granulated sugar
- 2 cups 100% pomegranate juice
- 1 packet wine yeast
- 1 gallon glass jug with airlock
Instructions
- Pour 4 cups of water into a large, non-reactive pot.
- Heat the water over medium-high heat until it reaches a rolling boil at 212°F.
- Remove the pot from the heat and immediately add 1 cup of dried hibiscus flowers.
- Steep the hibiscus flowers for 15 minutes, stirring once halfway through to ensure even flavor extraction.
- Strain the hibiscus tea through a fine-mesh sieve into a clean container, discarding the spent flowers.
- While the tea is still warm, stir in 2 cups of granulated sugar until it is completely dissolved.
- Allow the sweetened hibiscus tea to cool to room temperature, which should be around 70°F.
- Pour the cooled hibiscus tea into a sanitized 1-gallon glass jug.
- Add 2 cups of 100% pomegranate juice to the jug.
- Sprinkle 1 packet of wine yeast into the jug and gently swirl to mix.
- Seal the jug with an airlock filled with water.
- Store the jug in a dark place with a consistent temperature between 65-75°F for 3 weeks.
- Check the airlock daily to ensure it is bubbling, which indicates active fermentation.
But the best part is that silky, slightly effervescent texture and the vibrant balance of tart hibiscus and sweet pomegranate. Try serving it chilled in sugar-rimmed glasses with a fresh mint sprig for an extra special touch, or mix it with a splash of sparkling water for a lighter spritzer.
Summary
Looking for the perfect summer sipper? This collection of 18 refreshing fruit wine recipes offers something for every taste and occasion. We hope you’ll find a new favorite to whip up, share your thoughts in the comments below, and don’t forget to pin this roundup to your Pinterest boards for easy access all season long!
